5-6 either Idaho, Russet or Yukon potatoes (peeled, washed and dried)
3/4-1 tsp salt, 1/2 tsp for boiling and 1/4-1/2 tsp salt when mashing if needed
2 tbsp heavy whipping cream
1-2 tbsp milk (start with 1 tbsp first)
4 tbsp very soft butter, cut into small pieces
1/4 C sour cream
1/2 tsp black pepper
1 tsp Italian Seasoning
1/4 cup grated parmesan or montery jack or white cheddar cheese
1 tsp garlic powder
2 tbsp chopped chives
optional: crumbled cooked bacon or bacon bits
Cut potatoes in half, then half again to get quarters.
Place potatoes in a large pot and cover with cold water by 2″. Season with salt and bring to a boil. Reduce heat and simmer until tender and a fork easily pierces through about 10–20 minutes. Drain potatoes. Rinse out pot and dry. Add potatoes back to pot. Set aside for a few minutes.
Meanwhile, heat heavy cream, milk in a medium saucepan over medium heat or in microwave until just warm.
Begin mashing potatoes with the cheese. Add seasonings. Add in warm milk mixture to potatoes, then butter then sour cream. Continue mashing and folding with a spatula. Add in chives or use chives for garnish on top. Taste and add more of anything if needed.